1. Ingredients: keel (washed and blanched), yam (washed, peeled and cut into sections), vegetable core (washed)
2. Put the washed vegetable cores on the cutting board and cut open, set aside.
3. Put the blanched keel and the cut yam into the pressure cooker, and add 2 tablespoons of cooking wine.
4. Add some water.
5. Then, close the lid and cook for 10 minutes on medium-low heat, then turn off the heat.
6. Open the lid after simmering until exhausted.
7. Then, add the chopped vegetable cores and turn to a boil. Cook until the vegetable cores are broken.
8. Finally, add 1.5 tablespoons of salt.
9. Add 0.5 scoop of MSG.
10. Season to mix well, and it's ok.
